Being gluten-free is new for me. With today as an example, I'll be practicing some trial and error in the process. I did find an extensive list online of foods to avoid. I'm going to email it to my phone and save the list to have it on me at all times. It seems like there are so many foods I CAN'T eat now! The only thing I can do is try to look on the bright side and find out all the foods that I CAN eat. :)
Here's the list:
Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Barley Grass (can contain seeds)
Barley Hordeum vulgare
(made with bread)
Bulgur (Bulgar Wheat/Nuts)
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Durum wheat (Triticum durum)
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Fu (dried wheat gluten)
Groats (barley, wheat)
Kamut (Pasta wheat)
Macha Wheat (Triticum aestivum)
Mustard Powder 4
Oriental Wheat (Triticum turanicum)
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (contains barley or Koji)
Shot Wheat (Triticum aestivum)
Shoyu (soy sauce)4 Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Suet in Packets
Textured Vegetable Protein - TVP
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Udon (wheat noodles)
Vavilovi Wheat (Triticum aestivum)
Wheat Triticum aestivum
Wheat, Abyssinian Hard triticum durum
Wheat Durum Triticum
Wheat Triticum Monococcum
Wheat Germ (oil)
Wheat Grass (can contain seeds)
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:
Caramel Color1, 3
Flavoring6 Hydrolyzed Plant Protein4
Hydrolyzed Vegetable Protein4
Modified Food Starch1, 4
Modified Starch1, 4 Mono and Diglycerides1
Monosodium Glutimate (MSG)1, 4
* 1) If this ingredient is made in North America it is likely to be gluten-free.
* 2) Mono and diglycerides can contain a wheat carrier in the USA. While they are derivatives of fats, carbohydrate chains may be used as a binding substance in their preparation, which are usually corn or wheat, so this needs to be checked out with the manufacturer.
* 3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be to assist the caramelization process.
* 4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
* 5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
* 6) According to 21 C.F.R. S 101,22(a)(3): "[t]he terns 'natural flavor' or 'natural flavoring' means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, , or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional."
* 7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
* 8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and . (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future. (3) - May 1997 Sprue-Nik News
1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
2."Additives Alert", an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.